- 4
Ingredients
- 12 tomatillos, husks removed
- 2 cloves garlic, chopped
- 1/2 small onion, chopped
- 2 jalepeno chilis, chopped
- 1/4 cup chopped fresh cilantro
- 2 tbsp canola oil
- 1 cup vegetable broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups canola oil
- 18-20 corn tortillas, 6 inches diameter, torn into strips
- 1/2 small yellow onion, chopped
- 1/4 lb Monterey Jack cheese shredded
- 2 tbsp chopped fresh oregano
- 1 can black beans
- 1 tsp fresh lemon juice
- 4-6 large eggs
- 1/4 lb queso fresco, crumbled
Preparation
Step 1
To make the tomatillo sauce, bring a large pt of water to a boil over high heat. Reduce the heat to medium high, add the tomatillos, and cook until they soften and become paler in color, 3-4 minutes. Using a slotted spoon, transfer the tomatillos to a cutting board and let cool, coarsely, chop the tomatillos and place in a blender. Add the garlic, onion, chiles, and cilantro and process until pureed.
In a large saucepan over medium heat, warm the 2 tbsp oil. Add the tomatillo puree and cook, stirring, until the puree darkens, 4-5 minutes. Gradually add the broth and continue to cook, stirring occasionally, until a medium thick sauce forms, about 10 minutes longer. Stir in salt and pepper and set aside.
In a heavy frying pan over medium high heat, warm the oil. Working in batches, add the tortillas and fry until golden on one side, about 30 seconds. Turn and fry until golden on the second side, 15-20 seconds. Transfer to towels to drain.
Pour off all but 1-2 tsp oil from the pan and place over medium heat. Add the onion and cook, stirring, until translucent, about 1 minute. Add the tortilla strips and tomatillo sauce and cook stirring gently until the chips are softened, 3-4 minutes. Stir in the cheese and half the oregano. Continue to cook until the cheese has melted, 4-5 minutes longer. Stir in the remaining oregano.
In another saucepan, warm the beans until they are hot and steaming, about 10 minutes, stirring to prevent sticking.
Carefully pour water to a depth of 2 inches into a large saucepan and add the lemon juice. Place over medium heat and bring to a gentle simmer. Break the eggs, one at a time, into a small bowl. Hold the bowl so it is just touching the simmering water and slide the egg into the water. Repeat with the remaining eggs, spacing them about 1 inch apart. Keep the water at a gentle simmer. Cook until the whites are set and yolks are glazed over but still soft, 4-5 minutes.
About 1 minutes before the eggs are done, spoon some of the chilaquilea onto each plate. Using a slotted spoon, left each egg from the simmering water, letting the excess water drain into the pan. Trim any ragged edges of egg white with kitchen scissors. Top each serving with a poached egg and sprinkle with some of the queso fresco. serve at once, accompanied by the black beans.